Vegan No-Bake "Snickers" Bars

By Food52
May 7, 2018
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Author Notes: While Berglind and Siggi’s books aren’t translated into English (yet), we managed to get this recipe from their newest cookbook.

Adapted from GOTT Rettirnir Okkar by Berglind Sigmarsdottir and Sigurdur Gislason, © 2016. Published by Bokafelagid.
Food52

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Makes: 12–15 bars

  • Bottom:
  • 200 grams (or about 13 large) dates, pitted
  • 150 grams (or 1 cup) roasted unsalted almonds
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut flakes, unsweetened
  • Filling:
  • 150 grams (or 1 cup) roasted salted cashews, roughly chopped
  • 250 grams (or 1 cup) smooth natural peanut butter
  • 4 tablespoons coconut milk cream (from top of coconut milk can)
  • 3 tablespoons plus 1 teaspoon maple syrup
  • Top:
  • 1/2 cup cocoa powder
  • 3 tablespoons plus 1 teaspoon coconut oil
  • 3 tablespoons coconut milk cream (from top of coconut milk can)
  • 3 tablespoons plus 1 teaspoon maple syrup
  1. For the bottom: Put everything in food processor and mix well (to crumbly consistency of graham cracker pie crust). Put parchment paper in a 12x8 baking dish and press date mixture to bottom of the dish with your hands.
  2. For the filling: Spread chopped cashews over the date mixture in the dish. Press down on them lightly. Put all other ingredients in food processor and mix well, or mix in bowl. Evenly spread the mix over the date mixture and cashews in dish.
  3. For the top: Put everything in food processor and mix well, or mix in bowl. Evenly spread chocolate mixture over everything in the dish. Cover and freeze for at least 5 hours.
  4. When ready to serve, remove from freezer and let stand for 10-15 minutes. Cut into squares or slices to resemble rectangular candy bars. Store in freezer.

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